Pistachio cream pancakes with raspberries delight every bite!
Fluffy, nutty, creamy pancakes topped with fresh raspberries and pistachio cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup pistachio cream (store-bought or homemade)
- 1/2 cup heavy cream (to loosen pistachio cream, optional)
- 1 cup fresh raspberries
- 2 tablespoons chopped pistachios
- Powdered sugar for dusting
Instructions
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, melted butter, and vanilla.
- Combine wet and dry ingredients gently until just mixed. Do not overmix.
- Heat a lightly buttered skillet over medium heat. Pour 1/3 cup batter per pancake.
- Cook 2–3 minutes until bubbles appear, flip and cook another 2 minutes until golden.
- Warm pistachio cream slightly. If too thick, stir in a splash of warm cream for a silky texture.
- Stack pancakes and generously spoon pistachio cream over the top.
- Add fresh raspberries, sprinkle chopped pistachios, and dust with powdered sugar.
Notes
- Let batter rest 5 minutes for fluffier pancakes.
- Use fresh, ripe raspberries for best flavor.
- Lightly toast pistachios to intensify their nuttiness.
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sodium: 390 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 14 g